If you love a good baked treat, then give this Raspberry muffin recipe a try! The tart flavor of the raspberries is amazing and you can swap out the berries for a completely different taste.

I am a sucker for any type of baked good.  I love them all and if I could get away with it, I’d eat a pastry every morning for breakfast! (However, my waistline would not fare well.)

So on days that I want a treat, these Raspberry  Muffins are super filling! They make a great on the go breakfast.

Raspberry Muffin Recipe

Ingredients:

• 1 1/2 Cups all-purpose flour
• 1 Cup Oats
• 1 Tsp baking powder
• 1 Tsp baking soda
• 2 Eggs
• 1/2 Cup oil
• 1/2 Cup sugar
• 1/4 Cup brown sugar
• 1/2 Cup milk
• 1 Tsp vanilla
• 1 Cup raspberries + 1 Tbsp flour

Directions:

1. Preheat the oven to 350 degrees. Line a muffin tray with baking cups and set aside.
2. In a bowl mix the oil with the eggs. Add the vanilla and the milk. Incorporate the sugars and the baking powder and baking soda.
3. Mix in the whole wheat flour and the all purpose flour. Incorporate the oats and mix until everything is just incorporated.
4. Coat the raspberries with the flour and with the help of a spatula incorporate them in the batter.
5. Divide the batter between the muffin cups and take to the oven.
6.  Bake for 25 minutes or until done.

This recipe also freezes easily and they defrost really well! You can wrap each one of them in plastic wrap and store in a freezer bag.  Once you are ready to eat them just take them out of the freezer for about 30 minutes to defrost.

TIP:  You can also substitute the raspberries for strawberries, blueberries, and blackberries.

For another tasty muffin recipe, try this Walnut Muffin, and for more recipes check out this page!